Post-harvest Technology

N⁰

Course name

Credits

Study period (Theory)

Study period (Practice)

Codes

Basic Subject Knowledge

48

I.  Required Subjects

36

a)  Political Science

1

 Fundamental Principles 1 (Marxism and Leninist Philosophy)

2

30

-

MLP121

2

 Fundamental Principles 2 (Political Economics and Scientific Socialism)

3

45

-

MLP132

3

 Revolutionary Roads and Policies of Vietnamese Communist Party

3

45

-

VCP131

4

 Ho Chi Minh’s Ideology

2

30

-

HCM121

b)  Foreign Language, Informatics, Natural and Social Science

5

 Chemistry

3

40

5

CHE131

6

 Analytical Chemistry

2

25

5

ACH121

7

 General Biology

2

25

5

GBI121

8

 Mathematics 1

3

45

-

MAT131

9

 Probability and Statistics

3

45

-

PST131

10

 English 1

3

45

-

ENG131

11

 English 2

4

60

-

ENG142

12

General informatics

2

15

15

GIN121

13

General Sociology

2

30

-

GSO121

14

 State and Law

2

30

-

SLA121

II.  Self Selection Subjects

12

15-20

   Scientific Approach

2

30

-

SAM121

 Specific English for Postharvest Technology

2

30

-

SEP121

 Practical Vietnamese Language

2

30

-

PVL121

 Environmental Ecology

2

30

-

EEC121

 Molecular Biology

2

30

-

MBI121

 Physics

2

30

-

PHY121

 Applied Mathematics

2

30

-

AMA121

 Labour Safety and Hygiene

2

30

-

WSH121

 Environmental Pollution

2

30

-

EPO121

 Economic Geography of Vietnam

2

30

-

VEG121

III.  Physical Education

3

 Physical Education 1

1

-

15

PHE111

 Physical Education 2

1

-

15

PHE112

 Physical Education 3

1

-

15

PHE113

IV.National Defense Education

165 study load hours

B. Professional Knowledge

I.  

Basic Knowledge                                                                            

20

a)  

Required Subjects

16

21

 General Biochemistry

2

24

6

GBC221

22

 Food Chemistry

2

30

-

FCH221

23

 Nutrition Science

2

30

-

NSC221

24

Food Physiology

2

30

-

FPH221

25

Food Engineering

2

30

-

FEN221

26

Food Safety and Hygiene

2

30

-

FSH221

27

Thermal Engineering

2

30

-

TTE221

28

 General Microbiology

2

24

6

GMB221

b) Self Selection Subjects

4

29-30

 Experimental Methodology in Food Science

2

30

-

EMF221

 Physiology- Biochemistry of  Postharvest Agricultural  Products

2

30

-

PBP221

 Storage for Agricultural Products

2

24

6

SAP221

 Food Materials

2

24

6

FMA221

II. Professional Knowledge

33

a)  Required Subjects

16

31

 Food Analysis

2

24

6

FAN321

32

 Food Sensory Evaluation

2

15

15

FSE321

33

 Food and Agricultural Products Preservation

2

30

-

FAP321

34

Food Packaging Technology

2

30

-

FPT321

35

 Agriculture Product Processing Technology

3

30

15

APT331

36

Food Processing Technology

3

30

15

FPT331

37

 Handling Food Waste and by-products

2

30

-

HWB 321

b) Self Selection Subjects

17

38-45

 Food Cooling Engineering

2

30

-

FCE321

 Tea processing and Preservation Engineering

2

30

-

TPE321

 Vegetable Oil Processing and Preservation Engineering

2

30

-

VPE321

 Animal Feed Manufacturing Technology 

2

30

-

AFM321

 Food Additives

2

30

-

FAD321

 Functional and Traditional Food

2

30

-

FTF321

 Cereal Processing and Preservation Engineering

2

24

6

CPE321

 Liquor, Brewing and Beverage Manufacturing Technology

3

45

-

LBT331

Food and Agriculture Product Drying Technology

3

30

15

FPD331

Candy, Sugar Manufacturing Technology

2

30

-

CSM321

 Cut-flower Preservation Technology

2

24

6

CFP321

 Food Law

2

30

-

FLA321

III. Supplemental Knowledge

6

46

 Fermentation Technology

2

30

-

FTE321

47

 Trademark and Product Market

2

30

-

TPM321

48

 Insect Pest of Postharvest Agricultural Products

2

24

6

IPP321

IV. Professional Practice                                                                        

3

49

 Internship Training:

Fruit and Vegetable Processing Technology

3

-

45

PHT431

50

Thesis

10

-

150

PHT905

V. Skill Practice

5

 Skill Practice 1:Tea Manufacturing Techniques

2

-

30

SPH421

 Skill Practice 2: Liquor Manufacturing Techniques

2

-

30

SPH422

 Skill Practice 3: Bread Manufacturing Techniques

1

-

15

SPH413

 Total

120

1500

300